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daisy mini bundt cake

Daisy Mini Bundt Cakes

Course: Dessert
Cuisine: American
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Servings: 12 servings
Calories: 667kcal
Author: Kara Jane @ I Scream for Buttercream
Super cute daisy mini bundt cakes that are perfect for spring or summer. The buttercream daisies are easy to pipe. Just follow the tutorial. This from scratch cake recipe is full of vanilla flavor with a bit of shredded coconut. Easy and so pretty.
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For the cakes:

  • 1 cup butter (room temperature)
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 3 eggs
  • 2 2/3 cup all purpose flour
  • 2 1/2 tsps baking powder
  • 1/2 tsp salt
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 1 tbsp oil
  • 2 tsp vanilla extract
  • 1 1/2 cups shredded coconut (sweetened or unsweetened)

For the cream cheese glaze:

  • 4 oz cream cheese (room temp)
  • 1/4 cup butter (room temp)
  • 2 cups confectioner's sugar
  • 1 tsp clear vanilla extract
  • 3 1/2 tbsp milk


For the cake:

  • Preheat the oven to 325 degrees.
  • Spray or grease a 6 cavity mini bundt pan and set aside.
  • In a medium sized mixing bowl, add the flour, baking powder and salt. Whisk and set aside.
  • In another bowl, add the sour cream, milk, oil and extract. Whisk well and set aside.
  • In a large mixing bowl, add the room temperature butter, granulated sugar and brown sugar. Mix with an electric mixer on medium until mixed well, then switch to medium/high and mix for several minutes.
  • Add in the eggs, one at a time, mixing after each egg, but only just until it's incorporated. Don't mix too long here.
  • Alternately mix in the dry and liquid ingredients starting and ending with the dry mixture. (Add 1/3 of the dry mixture, mix on medium just until combined. Add in 1/2 the liquid and mix on medium just until combined. Add in another 1/3 of the dry mixture and mix on medium just until combined. Add the last 1/2 of the liquid mixture and mix on medium just until combined, then the last 1/3 of the dry mixture and mix only until combined well.)
  • Add the shredded coconut and mix with a spoon or rubber spatula.
  • Spoon into the mini bundt pan filling up each cavity to about 2/3 full. You will have batter left over. Cover the bowl and set in the fridge until the first batch is baked.
  • Bake in a preheated oven at 325 degrees F for approximately 20 minutes. A toothpick inserted into a mini cake should come out with a few moist crumbs or clean.
  • Remove from the oven and set on a cooling rack for about 7 minutes, then turn the cakes out of the pan and onto the rack to cool completely.
  • Take the leftover batter and bake round two of the bundt pans the same way you did before. If there is any remaining batter, just repeat the process. It's best to use the left over batter as soon as possible.
  • Your mini cakes might have a few air bubbles that burst on the top. That's essentially because the batter is on the thick side. It's okay. The glaze will cover it up.
  • Cool the cakes completely before you add the glaze and buttercream daisies.

For the glaze:

  • In a mixing bowl, add the room temperature butter and cream cheese. Mix well with an electric mixer until creamy. Add in the confectioners sugar, vanilla extract and milk. Mix well. Check the consistency. You want it a bit on the thicker side, so that it drips over the cake, but not too much. If it's too runny, add a bit more confectioner's sugar. If it's too thick, add another teaspoon of milk. Mix well and check the consistency again.
  • Drizzle the cooled mini bundt cakes with the glaze and store covered in a cake saver, or cake box in the fridge. Make sure they are covered very well. Since they are small, they will tend to dry out quicker than larger cakes.
  • To make the daisies:
  • This is optional, but a pretty addition to the mini bundt cakes.
  • You'll need about 1/4 - 1/2 a batch of buttercream to pipe the daisies. You can find my recipe for that in the notes.
  • (Whichever buttercream you choose to use, make sure it is an all butter buttercream with no shortening. You need your daisies to firm up in the freezer. A shortening based buttercream won't firm up as well.)
  • Pipe a center dot on a square piece of parchment or wax paper that's attached to the top of a flower nail. Use an icing tip #81 and pipe daisy petals onto the parchment or wax paper. Pipe three rows of petals making sure your #81 tip is curved upward and make the top row a bit shorter than the bottom two rows. Use an icing tip #12 to pipe the center of the daisy.
  • Pull the parchment or wax paper square off the flower nail and set on a cake board or cookie sheet. Repeat this process and make at least one daisy for each mini bundt cake. Add yellow sprinkles or sanding sugar to the center of each daisy. Place the daisies in the freezer or fridge to chill and become firm.
  • Remove the buttercream daisy from the parchment or wax paper and place one in the middle of each cooled mini bundt cake.
    Make sure to read the post and watch the video for more instructions on piping the buttercream daisies.



Keep these cakes in a covered container in the fridge if you use the cream cheese glaze. These mini cakes are best served the day of, or the day after they are baked. Since they are small, they will dry out quicker than a full sized cake (much like cupcakes do).
I have not tried these out in a different sized pan, but they should be fine if baked in two, 8" round pans or a regular sized bundt pan. Bake at the same temperature, but you will need to bake for a longer amount of time, especially for the bundt pan. Start checking for doneness with layer cakes at about 30 minutes and the large bundt cake for about 45-50 minutes. You'll likely have to bake a bit longer. It will be done when a toothpick inserted into the center, comes out with just a few moist crumbs on it or clean.
Nutritional values are an estimate. Nutritional information is for the cake and glaze only and does not include the buttercream daisies.
Make sure to check out the TIPS & FAQs for this recipe tutorial in the blog post, which may answer questions about substitutions.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 667kcal | Carbohydrates: 81g | Protein: 7g | Fat: 37g | Saturated Fat: 24g | Cholesterol: 114mg | Sodium: 345mg | Potassium: 280mg | Fiber: 3g | Sugar: 57g | Vitamin A: 920IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 2mg